ALATi, the Mediterranean restaurant at Siam Kempinski Hotel Bangkok, takes you on a new experience journey of contrasting flavours with cuisines from the Mediterranean region all the way to various provinces of Morocco, situated in North Africa, available from 1 August until 30 November 2022.
Discover the ‘Stories of Morocco’, a flavourful culinary journey of classic dishes from various regions of Morocco. Executive Chef Carlo Valenziano has redesigned the classics to evoke gastronomic memories, with bracing flavours of each Moroccan city. Chef Carlo’s inspiration comes from his exciting journey within the country, tasting popular dishes and meeting with many local chefs and culinary experts. There is so much to discover in the stories behind this fantastic cuisine.
The journey begins with amusing appetisers, featuring ‘Shakshuka egg’ – spiced tomato and bell pepper stew, soft egg, merguez and fresh herbs, served with Arabic bread;
‘Harira soup’, traditional chickpea, lentil and tomato soup, fresh coriander and lemon; and the famous ‘Pastilla’ – filo pastry stuffed with spiced chicken, almonds, cinnamon and sugar dust, shaped uniquely like a roll for sharing and served with harissa, which cannot be missed.
Chef Carlo’s main-course selection of aromatic tempting stews includes ‘Lahm Tagine’ – lamb stew, Ras El Hanout and honey jus, prunes, almonds and cinnamon; ‘chicken tagine’ – chicken leg stew, lemon confit, olives and capers, cooked in a saffron and turmeric bouillon; and ‘couscous royale’ – steamed semolina, merguez, grilled chicken, lamb stew, seasonal vegetables and spicy bouillon.
This fascinating journey around Morocco ends with a selection of delicious desserts, featuring ‘orange with cinnamon’ – marinated orange, honey, cinnamon and almond, served with mint ice cream; ‘semolina cake’ – almond semolina cake, vanilla ice cream, candied orange; and ‘Moroccan almond pastry’ – filo pastry filled with almond compote, orange blossom water and caramelised almonds. Each carefully crafted dish conveys its own story and waits for fellow gourmands to experience it.
The ‘Stories of Morocco’ exclusive à la carte menu is priced from THB 320++, and the three-course dining set menu is priced from THB 1,250++ per person from 1 August until 30 November 2022. Mediterranean wine by the glass and bottle are also available.
ALATi’s new Mediterranean à la carte menu, inspired by traditional recipes, ingredients and contemporary cooking techniques of countries that surround the Mediterranean Sea, such as Italy, Spain, France and Turkey, is also available for the à la carte menu, priced from THB 290++, and the three-course dining set menu, priced from THB 1,250++ per person. The Mediterranean wine list is also available by glass and bottle.
ALATi’s ‘Sunday Riviera Brunch’ features a delicious and unlimited feast of welcome seafood on ice; lobster bisque soup; and the signature à la carte main courses, cooked à la minute and served at guests’ tables, along with the many more all-time favourite buffet selections, priced at THB 3,200++ per person with drinking water, coffee and tea (children 6–12 years enjoy half-price). Free-flow premium wines and cocktails package at THB 1,400++ per person, and free-flow Louis Roederer champagne, wines and cocktails package at THB 2,600++ per person.
ALATi is located on the lobby floor of Siam Kempinski Hotel Bangkok and open for à la carte from Monday to Saturday from 12:00 noon to 22:30 hrs and Sunday from 17:00 to 22:30 hrs; and for Sunday Brunch from 12:00 to 16:00 hrs.
The ‘ALATi Up the Road’ takeaway and delivery service is also available from Monday to Saturday from 11:30 to 20:00 hrs and Sunday from 18:30 to 20:00 hrs via the LINE MAN and Robinhood application.
For more information or to make a reservation, please call +662 162 9000 or email dining.siambangkok@kempinski.com or visit ALATi’s website at
www.kempinski.com/en/bangkok/siam-hotel/restaurants-and-bars/alati/ or use the Line Official Account @Siamkempinskihotel.
*All dining prices are exclusive of 7% government tax and a 10% service charge.
